Whilst in Winchester I bought a new cook book and on Wednesday night we had lots of fun trying out the angel cakes - the cakes themselves were a very straight forward recipe but the icing was something new - marshmallow frosting. It required us to whisk the egg whites at 60C but having broken my sugar thermometer we resorted to using the electronic temperature probe (aka NASA control) that dangles out of the kitchen window!
Take 250g sugar, 4 egg whites, 1 tbsp water and a pinch of salt and put in a bain marie and whisk gently until they reach 60C. Then tip into another bowl and whisk briskly for about 3min until it makes stiff glossy peaks. Then pipe on top of your cakes - a very sticky business.
